I  have recently been chosen by Eggland's Best Eggs to host a brunch for my family and friends and I'm super excited.  My Eggland's Best brunch will be happening tomorrow morning and they were nice enough to supply me with a myriad of tips and techniques about how to prepare the freshest tasting eggs.  Keep reading to learn more about this essential breakfast treat!

Tips for Storing Fresh Eggs ~

• Keep eggs refrigerated at 45 degrees Fahrenheit (4 degrees Celsius) or lower at all times.
• Keep eggs in the main body of the refrigerator (not the door).  This will keep them at a more constant, colder temperature.
• Keep eggs in their original cartons.  This will protect them from taking on any off-odors from any strong-smelling goods in the fridge (onions, strong cheeses, or meats).
• Don't keep eggs out of the refrigerator.  An egg stored in refrigeration for one week will be fresher than one stored at room temperature for just one day!
• Do you need only egg whites or yolks for a particular recipe?  Don't throw out the leftover whites or yolks.  Save them for use in other recipes.  Store the whites in tightly sealed containers in the refrigerator up to 4 days (label the amounts so there is no guessing).  Store the yolks for two days, covering them with a little cold water to prevent them from drying out.  Drain the water before using.

How to Tell if an Egg is Fresh ~

Place the egg in a bowl or pan with enough cold water to cover the egg:

• If the egg lies on its side on the bottom, the air cell within is small and it's very fresh.
• If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh.
• If the egg floats on the surface, it should be discarded.

How to Separate Eggs ~

Cold eggs are easier to separate.  First, set out two clean bowls and then wash your hands.

• Crack the egg open at its midpoint by hitting it gently with a knife or by using the edge of the bowl or counter.
• Hold the egg upright and gently pull off the top half of the shell.
• Pour the egg into your hand and let the egg white ooze through your fingers into a bowl, retaining the yolk in your hand.  Put the egg yolk into a second bowl.
• Wash your hands thoroughly after separating eggs.

Whipping Egg Whites ~

• Before starting, wash your hands, beaters and bowl.
• Egg whites WILL NOT WHIP if they come into contact with the slightest trace of fat, grease or egg yolk, which is why two bowls are recommended when separating eggs.
• Egg whites brought to room temperature will whip more easily and quickly.
• Use an electric mixer for best results, although you can also use a whisk.

Tips on Microwaving Eggs ~

• Never microwave eggs in their shells - THEY WILL EXPLODE!
• Omelets, scrambled eggs and poached eggs microwave well on full power (high).
• Even out of the shell eggs may explode in the microwave because rapid heating causes a buildup of steam.  Always use a wooden toothpick or tip of a knife to break the yolk membrane of an unbeaten egg before microwaving to allow the steam to escape.
• Covering cooking containers with a lid, plastic wrap or wax paper encourages more even cooking.